6 duck breasts Salt and pepper to taste 1 tbs olive oil
PROCEDURE Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large saute pan, over medium heat, add olive oil. Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.
Whipped Sweet Potatoes
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft 1 stick unsalted butter 2 tbs Steen's Cane Syrup Salt and Pepper to taste In a mixing bowl mash potatoes with the rest of ingredients and keep warm.
1/2 cup white corn syrup 1 cup light brown sugar 1/2 stick butter 1 cup pecans (pieces or halves) Salt and pepper to taste
PROCEDURE: Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper. Drizzle over pan roasted duck breast.